Science of Gluten Free Foods and Beverages

Written By Elke Arendt
Science of Gluten Free Foods and Beverages
  • Publsiher : Academic Press
  • Release : 22 June 2016
  • ISBN : 0128104554
  • Pages : 212 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Science of Gluten Free Foods and Beverages written by Elke Arendt which was release on 22 June 2016, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. The Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

Science of Gluten Free Foods and Beverages

Science of Gluten Free Foods and Beverages
  • Author : Elke Arendt
  • Publisher : Academic Press
  • Release Date : 2016-06-22
  • Total pages : 212
  • ISBN : 0128104554
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Summary : In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or ...

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • Total pages : 464
  • ISBN : 0128104554
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Summary : Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring ...

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release Date : 2014-09-20
  • Total pages : 586
  • ISBN : 0128104554
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Summary : Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part ...

Nutritional and Analytical Approaches of Gluten Free Diet in Celiac Disease

Nutritional and Analytical Approaches of Gluten Free Diet in Celiac Disease
  • Author : Edurne Simón,Idoia Larrechi Lamelas,Itziar Churruca,Arrate Lasa,María Ángeles Bustamante,Virginia Navarro,Maria del Pilar Fernández Gil,Jonatan Miranda
  • Publisher : Springer
  • Release Date : 2017-03-30
  • Total pages : 104
  • ISBN : 0128104554
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Summary : This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as ...

Pseudocereals

Pseudocereals
  • Author : Claudia Monika Haros,Regine Schoenlechner
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • Total pages : 256
  • ISBN : 0128104554
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Summary : The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to ...

Gluten Free Food Science and Technology

Gluten Free Food Science and Technology
  • Author : Eimear Gallagher
  • Publisher : John Wiley & Sons
  • Release Date : 2009-09-08
  • Total pages : 256
  • ISBN : 0128104554
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Summary : Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has ...

Breadmaking

Breadmaking
  • Author : Stanley P. Cauvain
  • Publisher : Woodhead Publishing
  • Release Date : 2020-11-26
  • Total pages : 766
  • ISBN : 0128104554
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Summary : Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the ...

Engineering Aspects of Cereal and Cereal Based Products

Engineering Aspects of Cereal and Cereal Based Products
  • Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 367
  • ISBN : 0128104554
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Summary : Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the ...

Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing
  • Author : Muthusamy Chandrasekaran
  • Publisher : CRC Press
  • Release Date : 2015-10-23
  • Total pages : 556
  • ISBN : 0128104554
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Summary : Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo...

Nutritional and Analytical Approaches of Gluten Free Diet in Celiac Disease

Nutritional and Analytical Approaches of Gluten Free Diet in Celiac Disease
  • Author : Edurne Simón,Idoia Larretxi,Itziar Churruca,Arrate Lasa,María Ángeles Bustamante,Virginia Navarro,María del Pilar Fernández-Gil,Jonatan Miranda
  • Publisher : Springer
  • Release Date : 2017-05-10
  • Total pages : 94
  • ISBN : 0128104554
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Summary : This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as ...

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
  • Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release Date : 2015-12-16
  • Total pages : 478
  • ISBN : 0128104554
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Summary : Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global ...

Specialty Foods

Specialty Foods
  • Author : Yanyun Zhao
  • Publisher : CRC Press
  • Release Date : 2012-05-22
  • Total pages : 356
  • ISBN : 0128104554
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Summary : Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how ...

Innovative Food Analysis

Innovative Food Analysis
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-29
  • Total pages : 406
  • ISBN : 0128104554
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Summary : Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers ...

Environmental Health and Business Opportunities in the New Meat Alternatives Market

Environmental  Health  and Business Opportunities in the New Meat Alternatives Market
  • Author : Bogueva, Diana,Marinova, Dora,Raphaely, Talia,Schmidinger, Kurt
  • Publisher : IGI Global
  • Release Date : 2018-12-28
  • Total pages : 395
  • ISBN : 0128104554
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Summary : There are various innovations and new technologies being produced in the energy, transportation, and building industries to combat climate change and improve environmental performance, but another way to combat this is examining the world’s food resources. Currently, there are global challenges associated with livestock and meat consumption, giving way ...

How Flavor Works

How Flavor Works
  • Author : Nak-Eon Choi,Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2015-02-23
  • Total pages : 240
  • ISBN : 0128104554
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Summary : Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, ...